Lemon Seafood Risotto

Ingredients

• 1 cup arborio rice 
• 0.5 pound bay scallops 
• 2 teaspoons basil dried
• 1 cup cooking wine dry white
• 2 cloves garlic minced
• 6 servings ground pepper black to taste
• 1 large leek cleaned thinly sliced
• 2 tablespoons juice of lemon 
• 2 cups chicken broth low-sodium divided
• 2 tablespoons olive oil 
• 3 tablespoons parmesan cheese grated
• 1 medium bell pepper diced red
• 0.5 pound shrimp deveined peeled
• 1 cup snow peas fresh trimmed halved

Equipment

• sauce pan

Directions

1. Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
2. Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir.
3. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
4. Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.